WARM SQUASH & QUINOA SALAD
Whenever I see butternut squash at the supermarket, I buy one. It's amazing tossed with earthy quinoa, Italian spices and crunchy pine nuts. And don't get me started on the browned butter! Yum. -Carly Taylor, Libertyville, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine quinoa, cumin and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 10-13 minutes. Remove from heat; keep warm., Meanwhile, in a large skillet, heat butter over medium-low heat until golden brown, 3-5 minutes, stirring constantly. Immediately stir in squash and seasonings; cook, covered, until tender, 10-12 minutes, stirring occasionally. Add to quinoa, stirring gently to combine. Top with cheese and, if desired, pine nuts.
Nutrition Facts : Calories 314 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 449mg sodium, Carbohydrate 49g carbohydrate (2g sugars, Fiber 7g fiber), Protein 11g protein.
ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE
Steps:
- Preheat the oven to 400 degrees F.
- Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
- While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
- Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
WARM ROASTED BUTTERNUT SQUASH AND QUINOA SALAD
Yield Serves 8-12
Number Of Ingredients 13
Steps:
- Place the spinach and dried cranberries in a large bowl. Cover and set aside.
- Place the lemon juice, honey, 1 T. Olive Oil, and pinch of salt in a small bowl and whisk until combined. Set aside.
- Preheat the oven to 425 degrees. Line a baking pan with tin foil.
- Toss the diced butternut squash with 1 T. Olive Oil and ½ t. Salt. Spread the squash out evenly on the tin foil lined baking sheet.
- Roast the squash on the top rack of the oven for 15-20 minutes, or until squash is tender and turning golden brown on top. Remove from oven.
- While the squash is roasting, place the ½ T. Olive Oil in a small saute pan and heat to medium/high. Add the sweet onion and saute for 2 minutes. Reduce the heat to medium and continue to saute for another 5-6 minutes, until the onion is lightly caramelized.
- Add the hot butternut squash, hot onions, warm quinoa and wheat berries to the bowl of spinach and cranberries. Toss together to slightly wilt the spinach. Add the dressing and toss until well coated.
- Serve warm.
WARM QUINOA SALAD
Super-wholesome warm quinoa salad is jam-packed with nutrients. High in protein and iron.
Provided by Mac Rogers
Categories Salad Grains Quinoa Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk together olive oil, lime juice, kosher salt, pepper, and cumin in a large serving bowl.
- Bring water, quinoa, and kosher salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
- Place cooked quinoa into the serving bowl with dressing. Add black beans, corn, red bell pepper, red onion, and cilantro. Combine with a large spoon or wide spatula. Serve immediately.
Nutrition Facts : Calories 482.5 calories, Carbohydrate 68.5 g, Fat 18 g, Fiber 13.3 g, Protein 15.8 g, SaturatedFat 2.5 g, Sodium 1210.6 mg, Sugar 5 g
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